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A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time.The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.
List of contents
VOLUME 1Part I: IntroductionFoods, 1. SurveyFoods, 2. Food TechnologyFoods, 3. Food AdditivesFoods, 4. Food PackagingFeedsPart II: BeveragesBeerBeverages, NonalcoholicCoffeeCoffee-Based BeveragesMilk and Dairy ProductsSpiritsTeaWine, 1. Introduction and ClassificationWine, 2. Chemical and Physical CompositionWine, 3. Grapes, Viticulture, and FermentationVOLUME 2PART III: Bulk Food ComponentsBread and Other Baked ProductsCereal ProductsCerealsCheese, Processed Cheese, and WheyChocolateConfectioneryDairy Products, ImitationFats and Fatty OilsFatty AcidsGlucose and Glucose-Containing SyrupsIce Cream and Frozen DessertsMargarinesMeat and Meat ProductsMilk and Dairy ProductsProteinsSugarVinegarYeastsVOLUME 3PART IV: Food AdditivesCitric AcidCyclodextrinsFlavors and Fragrances, 1. General AspectsFlavors and Fragrances, 2. Aliphatic CompoundsFlavors and Fragrances, 3. Aromatic and Heterocyclic CompoundsFlavors and Fragrances, 4. Natural Raw MaterialsFunctional FoodsGelatinInulinLecithinMonosodium GlutamateSeasoningsSweetenersVitamins, 1. IntroductionVitamins, 2. Vitamin A (Retinoids)Vitamins, 3. Vitamin DVitamins, 4. Vitamin E (Tocopherols, Tocotrienols)Vitamins, 5. Vitamin KVitamins, 6. B VitaminsVitamins, 7. Vitamin C (l-Ascorbic Acid)Vitamins, 8. Pantothenic AcidVitamins, 9. BiotinVitamins, 10. Folic Acid
About the author
Selected by the ULLMANN'S editorial team, this handbook contains contributions by internationally acknowledged authors from the food and feed industry (Nestle, Unilever, DSM) and from leading academic institutions.
Summary
A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time.
The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.
